Steamed Dori with Sweet Chili-Jaggery Glaze: A Restaurant-Quality Dish
30 minutes
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About Steamed Dori with Sweet Chili-Jaggery Glaze: A Restaurant-Quality Dish
Craving a restaurant-quality meal that's both healthy and bursting with flavor? Look no further than this Steamed Dori with Sweet Chili-Jaggery Glaze. It's a simple yet elegant dish that will tantalize your taste buds.The delicate dori is steamed to perfection, locking in its natural moisture, and then coated in a vibrant glaze. This sweet and spicy sauce, crafted with jaggery, red chilies, and aromatic spices, delivers an irresistible balance of heat and sweetness.Served on a bed of crisp lettuce, this visually stunning dish is as quick and easy to prepare as it is delicious. Perfect for a weeknight dinner or a special occasion, it's a guaranteed crowd-pleaser.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Dori
- 200 gm Dori Fillets flat, large
- 1/2 tsp Salt or to taste
For the Sweet Chili-Jaggery Glaze
- 2 tbsp Butter or gingely oil or olive oil
- 1/2 cup Onion chopped
- 1 tbsp Garlic chopped
- 1 Chili chopped, green
- 2 tbsp Onions chopped, green, white parts
- 3 tbsp Soy Sauce
- 1 tsp Oyster Sauce
- 1 tbsp Jaggery Syrup
- 1/2 tsp Salt or to taste
- 1 tsp Chili Flakes red
Instructions
- Pat the dori fillets dry with paper towels. This helps them steam evenly and prevents them from becoming soggy.
- Season both sides of the fillets with salt.
- Steam the dori fillets for 5 minutes on each side. Steaming preserves the fish's delicate texture and nutrients.
- In a pan, melt the butter over medium heat. You can substitute with gingely or olive oil if desired.
- Add the chopped onion, garlic, green chili, and white parts of the green onions to the pan. Sauté until the onions are translucent and fragrant.
- Add the soy sauce, oyster sauce, and jaggery syrup to the pan. Stir well to combine.
- Season the sauce with salt and red chili flakes. Adjust the amount of chili flakes to your preferred level of spiciness.
- Simmer the sauce for 5 minutes, allowing it to thicken slightly and the flavors to meld.
- Arrange lettuce leaves on a serving plate. This creates a beautiful bed for the steamed fish and adds a touch of freshness.
- Pour half of the sweet chili-jaggery glaze onto the lettuce leaves.
- Place the steamed dori fillets on top of the sauce.
- Pour the remaining glaze over the fish, ensuring it's evenly coated.
- Garnish with the chopped green parts of the green onions for a pop of color and added flavor.
- Serve immediately and enjoy your delicious, restaurant-quality Steamed Dori with Sweet Chili-Jaggery Glaze.
Recipe Notes
Good To Know
- Instead of jaggery, you can use brown sugar or honey.
- You can use any boneless fish.
- For a more aromatic infusion, place a few slices of fresh ginger and spring onion underneath the fish before steaming.
- If you prefer a thicker sauce, dissolve a teaspoon of cornstarch in a tablespoon of water and stir it into the jaggery (or substitute) and red chili sauce as it simmers.
- Serve over sautéed Asian greens like bok choy or spinach for added color and nutrition.
Expert Tips
- For a richer flavor, marinate the fish in a mixture of soy sauce, ginger, and garlic for 30 minutes before steaming.
- Adjust the amount of red chili sauce to control the level of spiciness according to your preference.
- Garnish the finished dish with freshly chopped cilantro or scallions for a vibrant presentation.
Storage Instructions
- Leftover steamed fish and sauce can be stored separately in airtight containers in the refrigerator for up to 3-4 days.
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Recipe Nutrition
Calories: 404kcalCarbohydrates: 11gProtein: 2gFat: 41gSaturated Fat: 24gPolyunsaturated Fat: 5.1gMonounsaturated Fat: 10.2gCholesterol: 5mgSodium: 3420mgFiber: 2gSugar: 5g
Jaleela Kamal
Articles: 12
5 Comments
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Looks incredible! Thanks for the details.
I’m in love with this recipe already!
Absolutely scrumptious! Thanks for the recipe.
This is so inspiring! Can’t wait to cook it.
This is exactly what I was looking for!